oh. my. yum.
These walnut cookies are EVERYTHING while being free of dairy, gluten, and soy! What?!
Yes. No, they don’t taste like cardboard nor are they loaded with refined sugar; they are actually sweetened with maple syrup!
When I first made them, I was shocked, so shocked in fact that I had 4. (I made them pretty big). I stood in my kitchen in a state of bliss and confusion (I am not a fan of baking) thinking, “this may be the best ‘healthy’ thing I’ve ever baked in my life,” and I needed someone else to try them. I enlisted my mother and boyfriend, both of whom aren’t vegan, to test them out. They LOVED them, too!
These cookies taste like a rich, tasty chocolate chip cookie WITHOUT butter or vegan margarine or added refined sugar. I used a gluten-free flour blend from Trader Joe’s as well as chickpea flour (which if you haven’t used in baking yet, this is your chance! It is amazing). The “butter” in these is actually raw almond butter! As far as chocolate chunks…it’s up to you. I personally like buying a high cocoa content (between 72%-85%) vegan chocolate bar and just crushing it into large pieces, but if you want to just use vegan chocolate chips that works, too!
I hope you find this recipe just as delicious as I have!
(Thank you to Talia from PartyinMyPlants for the inspiration for this recipe; she is the best!)
Easy Vegan, GF & Soy-Free Chocolate Chunk Walnut Cookies
- 3/4 Cup Gluten Free Flour
- 3/4 Cup Chickpea Flour
- 1 Cup Raw almond butter
- 1 Cup Maple syrup
- 1 teaspoon Baking soda
- 1/4 teaspoon Rock salt/sea salt
- 1 teaspoon Vanilla extract
- 1 Cup Chocolate chunks
- 1/2 Cup Walnuts
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Mix everything together in a bowl, except for chocolate chips and walnuts.
3. Once mixed, add chocolate chunks.
4. Scoop dough onto parchment to make 10-14 cookies, spread out (when I made these I didn’t spread them out enough and they melded into one blob..but whose complaining?).
5. Place walnuts carefully on top of cookies, pushing them into the dough a little.
6. Bake for about 17 minutes or more if you like a harder cookie.
7. LET THESE BABIES COOL OFF. I know it will be tempting but they need to set in order to have the right consistency although at first they will be super soft!
Also by Alexa: Simple & Warming Spicy Stewed Lentils
Related: Vegan Rum Raisin Cookies
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Photos: Alexa Pizzarello